Boil the plantains until the peel starts turning a brown/black color but before it is entirely black. Check with a fork, it should not be too soft. Cut plantains into cubes. Saute dried chilli pepper, asafoetida powder, cumin seeds, mustard seeds, coriander/cumin powder mixture, turmeric powder until it sizzles. Add plantain cubes and saute till it starts browning. Add salt to taste and tamarind paste. Cook until it starts charring. Put plaintains in the roti and roll. I am going to try adding cheese to see how it tastes. I am going to serve this with Jain tomato sauce and a bowl of tomato soup since the roll may be dry.